Photo: Lars Blankers
Pecorino and Black Pepper Potato Skins
8 ingredients
15 min + 1 hr 15 min
6
openrecipes
Baked potato skins with Pecorino Romano cheese, crispy prosciutto, creme fraiche and cracked black pepper.
Estimated Nutrition (whole recipe, rough)
400
Calories
12g
Protein
23g
Fat
39g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds Yukon Gold Potatoes
- 4 ounces, weight Thinly Sliced Prosciutto
- ¼ cups Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1-½ cup Grated Pecorino Romano Cheese
- ½ cups Crème Fraîche
- 3 Tablespoons Minced Chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes